Medallions with pumpkin and lemon cream

Ingredients for 2 servings:

• 350 g potatoes, small
• Salt
• 400 g Hokkaido pumpkin(s)
• 300 g pork fillet(s)
• 7 tbsp oil
• 1 tbsp butter
• pepper
• 200 ml cooking cream
• ½ tsp organic lemon peel, finely grated
• 1 dashes lemon juice
• 4 stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Potatoes and fillet are waiting in the oven for juicy pumpkin and a quick cream sauce. Great!

Peel the potatoes, cover with salted water and bring to a boil, then simmer for 15-20 minutes until soft. Meanwhile, clean the pumpkin and scoop out the seeds with a spoon. Cut the pumpkin flesh, with its skin, into wedges, then into 1/2 cm thick pieces. Cut the pork fillet into 6 equal-sized medallions. Preheat the oven to 100°C (convection not recommended). Carefully drain the potatoes and let them steam briefly in the pot. Heat the oil in a pan. Fry the potatoes all over until light brown and season with salt. Meanwhile, season the medallions with salt and fry in a second pan with about 3 tablespoons of oil on each side for 1 to 1/2 minutes. Place the meat and potatoes on a baking tray and keep warm in the hot oven. Heat 2 tablespoons of oil in the potato pan and fry the pumpkin pieces all over over medium heat for 10 minutes, seasoning with salt and pepper. Meanwhile, deglaze the roasting juices from the medallions with cooking cream and season with salt, pepper, lemon zest, and lemon juice. Bring everything to a boil. Finally, chop the parsley. Arrange the medallions, potatoes, pumpkin, and sauce together and serve sprinkled with parsley.